Chocolate Zucchini Cake
2 1/4 cup whole wheat flour 3/4 cup cocoa powder (I used Hershey’s extra dark) 1 teaspoon baking soda 2 teaspoon baking powder 3/4 teaspoon cinnamon 3/4 teaspoon cardamon (option is to use all cinnamon) 2 large eggs 2 cups brown sugar (or 1 1/3 cups raw agave nectar) 1/2 cup unsalted butter Add 1 teaspoon pure vanilla extract 3 ounces semi-sweet chocolate, melted and coole d 1/2 cup strong coffee (I used 2 espresso) 3
Servings: 10
Ingredients
- 2 1/4 cup whole wheat flour can use all purpose flour
- 3/4 cup cocoa powder I used Hershey’s extra dark
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 3/4 teaspoon cardamon option is to use all cinnamon
- 2 large eggs
- 2 cups brown sugar or 1 1/3 cups raw agave nectar
- 1/2 cup unsalted butter
- Add 1 teaspoon pure vanilla extract
- 3 ounces semi-sweet chocolate melted and cooled
- 1/2 cup strong coffee I used 2 espresso
- 3 cups zucchini grated (6-8 zucchini, depending on size)
Instructions
- Preheat oven to 350 degrees. Butter bundt pan.
- Sift together the dry ingredients. Set aside.
- Assemble wet ingredients. Cream sugar with eggs in large bowl. Stir in vanilla. Stir in melted chocolate.
- Alternate adding dry ingredients and coffee to wet ingredients.
- When fully mixed, add in zucchini.
- Bake at 350 in a buttered bundt pan for 50 minutes.